Method of preserving foods in flexible-walled fluid-tight bags



GHT BAGS AJuly 1o, 1945.

v l-m-wATERs4 METHOD OF PRESERVING FO ODS IN FLEXIBLE-WALLED FLUID-TI Filed Oct. 22, 1940 lulummull |.l HHHHH A INVENTOR.

WHTEHS -HHRRJ/ F.

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mesas July io, 194s UNITED `s'rA'ri-:es PATENT o FFlcs Mlrrnon oF rnsssavmo Foons IN FLExram-wmp num-nom Bacs l nam rnfwaters, New York, N. Y.

Application ctober 22, 1940, Serial No. 362,182 (ci sis-isz) 6Claims.

The present invention relates to the art oi preserving and sterilizing foods and, more particularly, .to a novel method ot preservingfoodstufi's in flexible-walled containers.

As` those skilled in the art know, at present principally metalcans and glass jarsare used l for preserving and distributing perishable foods in unitary quantities. The procedure generally followed'invol'ves the preliminary steps of cleaning, preparing and cooking the foods. Thereafter the prepared foods are introduced into a can or jar and are sealed. The filled and sealed rigidwalled containers are subjected to sterilizing temperatures which destroy the microorganisms present in the foods and prevent subsequent deterioration or spoiling. The disadvantages of this conventional procedure principally resided in the high price and great weight of the containers. Moreover, these rigid-walled containers required the same space in empty condition as in filled y condi-tion,- thereby greatly increasing the costy oi."

shipping particularly when the manufacturer of the containers was locatedI at some distance from the canning station. A further. disadvantage oi these rigid-walled containers was their relatively 'high price which was all out of proportion with respect to the price 0i the foods to be packaged.

Recently, ilexible-walled, hernietically sealed. huid-tight bags or containerswere used with ex cellent results and to an increasing extent in I.the packaging ant for preserving and distributing foodstuffs of various character. 'I'hese containers were generally constituted of ilexible, huidtight and thermoplastic materials such as a sheeted rubber hydrochloride product known as Plioillm and various sheeted synthetic resins includingvinyl resins. and the like, .which were either used in the/form Aof integral sheets or were laminated with sheets oi' a non`iusible, ilexible material such as paper or metal foil. 'Ihese containers were,iormed from webs or sheets pt the ilexible material by means oi heat-sealing operations and were frequently combined with cartons to reinforce 'the same. The advantage of 'tlese collapsible packaging media was their low price;

light weight and the possibility or shipping them in collapsed condition iii-'which they required while these containersprovided soos results,

some ditllculty was experienced in employing.

mem for fooesor the tyre which had to be sterilined prior to 'sealing the' containers.' This climaA eu'lty was due to' .the relatively. 1ow strength i the flexible-walled containers which were unable to withstand .substantial internal pressures..

When'it was attempted to expose these flexiblewalled containers after sealing to sterilizing temperaturcs and pressures. the inner pressure of the vapors developed during sterilizing would rupture the seams or the walls of the containers.

gestions 'and proposals were made to carry out the sterilining process in the sealed condition of the horrible-walled containers, none as far as I am aware. ofthese prior suggestions and pro posalawas completely satisfactory and successful completely eliminates the disadvantages and in-4 in practical operation due to the fact that the relativelyweak seam structure of the horrible-- walled containers was incapable of resisting Ythe inner pressures developed in the foods during the d sterilizing process.

I have discovered a simple and eilective method oi solving the outstanding problem.

It is an object of thepresent invention to provide a method of preserving foodstuils in hermetically sealed iiexible-walled containers which conveniences of conventional procedures.

It is another object of the present invention to provide a novel method of preserving and sterilizing foodstuffs in sealed exible-walled containers'which involves the provision of a collapsed vapor space initially provided above the level of the packaged and sealed foods and which is capable of con under the eilect of the inner vapor pressure during .the process of heat sterilization.

It is a further object oi' the presen-t invention to provide a method of sterilizing perishable foods Asealed-in the cold state within the container and exposed to an external restraining and balancing pressure to prevent rupturing of .the container under the inner pressure of the contents while they are being sterilized. X

` The invention also contemplates a method oi.' preserving and sterllizing foodstuffs in flexiblewalled containers which is simple in character and which maybe readily practiced on a practical and industrial scale at a low cost.

Other and further objects and advantages of the invention will become apparent from the following description taken in conjunction with the accompanying drawing in which:

Fig. 1 illustrates a diagrammatic view of a iiexible-walled container employed in the method of the invention;

Fig. 2 depicts a similar sectional view of the container after it has been filled with the contents to be preserved; l i

. Figure 3 shows a similar view of the container after the air space above the level of the con tents has been eliminated and the container has been sealed at a substantial distance above such level;

receptacle for simultaneously exposing a plurality oftiiiexible-walled containers to sterillzing condi ons;

Fig. 5 is a diagrammatic sectional view of a container after it has been sterilized and cooled;

Fig. 6 illustrates a similar sectional view of the sterilized and sealed container inserted into a re' inforcing carton or case;

Fig. 7 is a vertical sectional view somewhat diagrammatic in character of an empty container or bag combined with a suitable reinforcing carton.

Broadly stated, according to the principles of my invention, I provide a flexible-walled bag or container constituted of a material which is fluidtight and fusible or thermoplastic on at least the inner face thereof. 'Examples of such materials are substances sold in the trade under the names Pliofllm, Koroseal, Vinylite, and the like. In addition to these materials,`a large number of synthetic resins are available at present on the market having all of the desirable properties of forming thin, strong and uid-tight films or sheets capable of being autogeneously welded or fused together by the application of heat and pressure. These materials may be applied as integral sheets or they may be laminated or bonded with non-fusible sheet materials, preferably paper or metal foil. These containers are filled with the materials to be preserved in the cold condition and the container is hermetically sealed at a substantial distance above the liquid level. care being taken that the portions of the container above the level of the contents should be collapsed or otherwise freed from gases. This can be accomplished either by mechanically collapsing such top portions of the container immediately prior to sealing or by connecting the mouth of the bag or container to a vacuum conduit or snout through which the atmosphere within the container may be withdrawn prior to sealing and thus the fupper portions of the walls may be caused to collapse about the contents. The containers thus freed from excess air and provided with an inner potential expansion space are introduced into a treating receptacle in which the properly sealed container may be subjected to sterllizing temperatures.' This may be accomplished. for example, by introducing the containers 'into the receptacle nlled with a suitable fluid or liquid,such asI water, in which the containers are submerged.

I have found that when a receptacle ofthis type is closed and is subjected to sterilizing tem-i peratures, provided that the llquidswithinfand surrounding the containers have substantially the same vaporizing points. internal and external Fig. 4 is a vertical sectional view of a `treating substantially free from stresses. While no diniculty is experienced in providing materials for the containersl which are not affected detrimentally by contact with water or other liquids at sterilizing temperatures, I likewise contemplate insertion of the bags into individual reinforcing or,protective shells to prevent directi contact of the sterilizing medium with the walls of the containers as this will be set forth more fully hereinafter.

In the foregoing it has been stated that since the filledV and sealed flexible-walled container is preferably processed in such a manner that substantially the same pressure is maintained on the outside of the container, the seams and walls of the container cannot be subjected to a disrupting pressure, However, even in this case it is advantageous to provide an expansion space in the container, because this protects the container in case transitory differences in pressure and in temperature develop between the contents andthe fluid heating medium. This might especially occur during the early stages of the sterilizing process, and the expansion space incorporated into the container provides additional protection for this possibility.

Referring now more particularly to the draw. ing, Fig. 1 illustrates diagrammatically a fluidtight bag or envelope I I in the unfilled condition. As it has been pointed out inthe foregoing, this vbag is preferably constituted of a material which is fusible on at least the innersurface thereof so that it may be hermetically sealed after filling by applying heat and pressure to a transverse strip thereof. i

The first step in carrying my method into practice is to ll this bag by means of a suitable filling device I2 with the food or other contents to be packaged. This food may be previously prepared but is generally in a cold or only moderately warm state. It is to be noted that the filling has to be carried out to such a level that a Very substan-v tial head space I3 is retained at the top, the object of which will presently appear. After the bag has been filled, the upper portions of the bag defining the head space are brought together into a face to face position and a seal I8 is applied thereto at a substantial distance from the level of the contents by means of heat sealing bars I4 and I5, one of which may be constituted of metal and the other may be constituted of an elastic material, such as rubber. Thus, it will be seen walls of the bag are collapsed. A'I'liis provides subl stantially the same result as mechanical collapsing of the upper portions of the bag.walls and has the advantage' of withdrawing practically all of the gases from the contents so-that an even pressure on the flexible-walled container during` ksterilizing will compensate for. each other so that the walls 'and seams ofthe containers will remain "ItA greater space is available for subsequent expansion. After this vacuuming step, a heat seal 'I8 may be applied immediately below the vacuum snout by means of heat sealing bars I4 and I5.

The following cooking and sterilizing step 1s preferably carried out in aclosedA vessel such as rec ptacle 2l shown in F18. 4. This receptacle has ange-like extensions of receptacle and cover..

Within this receptacle there is a body 25 of a suitable heat transfer liquid which in the simplest case may be water. A gas burner 29 is provided. for heating the receptacle and its contents to a predetermined treating temperature although, of courseany other appropriate heating device may be employed with equal or similar results. The iiiled and sealed packages are introduced into the body of liquid in receptacle 2| so that they are completely covered by the liquid. They appearance of these sealed bags in the cold and untreated condition is represented by reference character A in Fig. 4. As it appears from the drawing, bag A has a substantiallycollapsed head space between seal I8 and the level of the contents, this space being capable of subsequent exi pansion. Reference character B denotes the same bag after it has been heated to the desired cooking and sterilizing temperature which is generally within the range of about 200 to about 300 F.. It will be noted that when subjected to such temperatures, the liquid portion of the contents will partially vaporiz'e and will expand the normally collapsed head space of the sealed bag. I have found thatas a result of the provision of this substantial head space in the sealed bag, which subsequently may be lled out by the vapors, the seam structure and the walls of the bag are not ruptured by the inner pressure and that the bag may be subjected to such sterilizing temperatures without any danger. This effect is still further supplemented by the vapor pressure of the treating or heat transfer liquid 25 which externally acts on the flexible-walled bag. Since most foods are preserved in an aqueous liquid, it is desirable to provide an aqueous liquid of similar character within the receptacle. It maybe assumed that the temperatures in the body of liquid 25 and of the liquid within the sealed bag' are substantially comprise a lower or body portion 26 and a tightf tting sliding cover 21. Since the pressure within and without this protective shell is substantially the same, itis generally not necessary to provide ang;1 locking device to connect shell and cover toge er, although such meinber in the form of a clamp or latch may be provided. if desired.

After the sealed bags have beenv subjected to the sterlllzing temperatures and pressures fora `be inserted into a carton of such dimensionsv thatthe bag walls will be supported by the innerl walls of the carton throughout the entire surface thereof whereby, an extremely strong reinforced structure is obtained. Experience has demonthe same and will have substantially the saine A Vvapor pressure within a Wide range of temperatures. Thus, the sealed bag will be subjected to the same pressure lon its outer andfon its inner surface so that these outer and inner pressures will compensate for each other and very consider,- able treating temperatures and pressures may be applied on the contents desired to be cooked and sterilized without exposing the bag itself to any appreciable strain. This is a very surprising discovery since heretofore it was generally believed in the art that rigid-walled containers of great mechanical strength are necessary for carrying out asterillzing process. I have found that relatively weak, flexible-walled, sealed containers are capable of being subjected to sterilizingconditions without any difficulty provided theiprinciples of l or similar protective element, which completelyy surrounds the bag and prevents direct contact of the outer walls of the bag with the body of liquid 25. 'Ihis protective element may be in the sim- J\plest case a rubber bag or container or a rigid metallic\can or shell of the type shown in Fig. 4 and denoted by reference character C. This shell may strated that a structure of the described character and comprising an inner fluid-tight bag and an outer reinforcing carton completely supporting said bag has a verygreatresuiting strength and may be subjected to rough handling incident to.l

shipping, distribution and storage customary in the retail trade without any danger of leakage.

In the foregoing, I have disclosed a preferred embodiment of my method in which flexiblewalled bags of a fluid-tight character are filled with the contents, sealed at a substantial distance above the level ofthe contents, are subjected to sterilizing temperatures and pressures in a heat transfer liquid and are subsequently cooled and slipped into a container for final distribution. It

is also possible, however, to insert the bag into a carton prior to the cooking or sterilizing process, care being taken that the carton is not exposed to the detrimental effect of directcontact with i hot liquids or that the carton is` constituted of such material which is capable of withstanding the effects of a hot and liquid steriiizing medium. In-this case it ispreferred to provide the carton and thefbag in the form of a pre-fabricated unit which may be shipped and stored in the collapsed condition and may be erected in a single operation' t0 provide a fluid-tightly linedv packaging medium ready for filling. A pre-fabricated container of this type is diagrammatically illustrated the carton. After thev carton and the filled bag have been subjected to the sterilizing operation described in the foregoing, the structure shown in Fig. 6 is obtained, which is self-explanatory.

It will be noted that my invention provides im portant new results ,and advantages in the art of preserving and packaging foodstuffs. Firstofall, my novel method makes it possible to employ very inexpensive flexible-walled bags with or without a -reinforced carton for packaging various commodities, especially perishable foods.

It is also to be observed that my method make it possible tosteriiize perishable foods within a hermetically sealedl ilexible-walled container by exposing such flexible-walled bags or containers After cooling, the hot vapors to steriliz'lng temperatures and pressures within a heat transfer medium and without the danger of injuring the relatively weak packages.

`and heat-fusible on its inner surface at least,

collapsing the portions of said bag above the level of the contents, hermetically heat-sealing the mouth of said bag thereby providing a substantial collapsed head space capable of subsequent expansion upon increase of the inner pressure within said bag, externally exposing said filled and sealed bag to contact with a uid heat transfer medium to raise the temperature of the congases produced within said bag incident to sterilizing will be taken up by expanding said normally collapsed head space Without exerting any appreciable pressure on the seam structure, and` then causing cooling of said bag and contents to room temperature to collapse said head space into its original position.

2. The method of preserving foods'in flexiblewalled bags which comprises introducing food to be preserved into a flexible-walled fluid-tight bag fluid-tight'and fusible on at least the inner face thereof, collapsing the mouth and then hermetically heat-sealing said bag, and externally exposing said sealed bag to contact with a confined body of heat transfer liquid to raise the temperatureof the contents to desired treating tem p eratures whereby the pressure internally and externally exerted on the walls of said flexiblewalled bag will be substantially equal and will prevent production of excessive stresses `in the material of said bag.

3. 'I'he method of preserving'foods in flexiblewalled bags which comprises introducing food to be' preserved into a flexible-walled fluid-tight bag, collapsing the mouth and then hermetically sealing. said bag, submerging 'said filled and sealed bag in a confined body of heat transfer liquid, and heating said body of liquid to heating and sterilizing temperatures communicated to the tents to sterilizing temperatures whereby the contents of said bag whereby the pressure internally and externally exerted on thel walls ot said bag will be substantially equal and will prevent production of excessive stresses in the ma terial of said bag, said bag being constituted of a material which is not detrimentally affected by direct contact with the heat transfer liquid.

4. The method of preserving foods in flexiblewalled bags which comprises introducing food to be preserved into a flexible-walled fluid-tight bag, collapsing the mouth and then hermetically sealing said bag at a substantial distance above the level of the contents to provide a collapsed head space capable o f expansion upon increase of the internal pressure, subrnergingV said filled and sealed bag in a confined body of heat transfer liquid, and heating said body of heat transfer liquid to cooking and sterilizing temperatures communicated to the contents of said bag whereby the pressure internally and externally exerted on the Walls of said bag will be substantially equal and will prevent production of excessive stresses in the material of said bag, said bag being constituted of a material which is not detrimentally affected by direct contact with the heat transfer liquid.

5. The method of preserving foods in fiexlblewalled bags which comprises introducing food to be preserved and including an aqueous liquid into a flexible-walled duid-tight bag, collapsing the mouth and then hermetically sealing said bag so as to leave a collapsed head space above the level of the contents, placing said bag into a closed receptacle containing a body of aqueous heat transfer liquid, heating said body of liquid to cooking and sterilizing temperatures communl,

cated to the contents of said bag whereby the pressure internally and externally exerted onthe walls of said bag will be substantially equal and will prevent production of excessive stresses in the material of said bag, and then removing the treated bag from said receptacle to obtain a. hermetically sealed package containing a unitary quantity of sterilized food.

6. The method of preserving foods in flexiblewalled bags which comprises introducing food to be preserved into a flexible-walled fluid-tight bag, collapsing the mouth and then hermetically sealing said bag above the level of the contents, exposing said fllled and sealed bag to the heating .effect of a conned body of heat transfer liquid to heat said bag to cooking and sterilizing temperatures, and interposing a protective `member between said bag and said body of liquid to prevent direct contact thereof.

f HARRY F. WATERS. 

